Monday, September 10, 2007

Super Sugar Cookies

Thank you Nestie joelen&louis for this wonderful sugar cookie recipe!!! I have had so much trouble with sugar cookies in the past - too hard, too brown, too hard to work with. But this one was perfect. I didn't make the icing but definitely will next time.

Super Sugar Cookies
from Nestie joelen&louis


  • 3/4 cup margarine
  • 1 cup granulated sugar
  • 1 teaspoon real vanilla extract
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  1. Cream margarine and sugar well.
  2. Add vanilla and eggs; combine well.
  3. In separate bowl, sift the baking powder, salt and flour. Add to wet ingredients slowly until thoroughly combined.
  4. Cookie dough must be chilled until firm, or overnight.
  5. Remove dough from fridge and roll out to a 1/4-inch thickness. (I dropped the dough onto cookie sheets with a cookie scoop then refrigerated for 20 minutes before cooking)
  6. Preheat oven to 400 degrees.
  7. With cookie cutters or rim of drinking glass, cut out cookies.
  8. Place cookies on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes, depending on oven. Check often to prevent over cooking or burning. Cool on baking rack when done.
  9. Meanwhile, prepare frosting


  • 1 teaspoon real vanilla
  • 1 stick real butter
  • 4 cups powdered sugar
  • 1 Tablespoon cream or whole milk
  1. Cream butter, milk and vanilla together.
  2. Slowly add powdered sugar to butter until desired consistency. If you'd like, add liquid food coloring for festive cookies
  3. When cookies are cooled, slather this heavenly frosting. For more texture and color, press the top of the cookie in sprinkles, colored sugar or just eat plain!

Active prep time: 15 minutes

Inactive prep time: 20 minutes

Cook time: 8-10 minutes

Yields: 3 dozen cookies


Carrie said...

Those look great. I love sugar cookies

Stephanie said...

Your cookies look so cute and I love the dish that they're in, it makes them look so classy! nice job

Joelen said...

So glad you liked them! My friend Jon is the wonder behind them all and I'm grateful to him that I can share his recipe! :)